It doesn’t look like it was in contact with any cooking surface at all on the side we can see and we can’t see the other side at all, so I don’t know how you made the jump to panini, lol. It looks dry and sad.
That was cooked on a toastie maker. They’re pretty common where I live. It’s like a sandwich press with molded hotplates to squeeze the sandwich into the shape you see there. They do get kind of dry on the outside.
Yeah, it definitely looks like it was smashed into too small of a space, but it doesn’t actually look grilled/fried, it looks toasted. No matter what, it’s quite unappetizing, as is that red water next to it, lol.
I’ve never seen tomat soup look like that, canned or not. It looks super diluted and very weird in colour. It looks more like a weirdly dark strawberry lemonade or something.
and it was tasty but so sweet it could have been served for dessert.
To be fair, the whole point of a Tarte Tatin is to caramelize whatever you put on there. I’d imagine it’ll be quite hard to find a good combination that’s not sweet and still caramelizes properly.
That’s true, it’s just that they use savory as a descriptor, when I found the end result to be more dessert than main.
They’ve got a version that uses onions and much less sugar, so maybe I’ll try a mix of onions and cabbage to get that caramelization. Or just apply the sugar as a glaze on the bottom before the bake, so that it’s a layer of sweetness, and not sweet throughout.
For me I like to drench a skillet with a good amount of olive oil, cook checking for browness, then use spray on the top tortilla before you flip it. Works for me.
*side note, for a next level meal I love opening a hot quesadilla and placing fresh ingredients such as salads, jalapeños and salsas (picante) inside before cutting into the final portions.
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